Aqueous Emulsion Patents (Class 426/602)
  • Patent number: 10188130
    Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.
    Type: Grant
    Filed: April 24, 2018
    Date of Patent: January 29, 2019
    Assignee: CONOPCO, INC.
    Inventors: Parag Acharya, Sara Isabel Da Fonseca Selgas Martins Van Der Maaten, Robert Vreeker
  • Patent number: 10004246
    Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
    Type: Grant
    Filed: October 23, 2017
    Date of Patent: June 26, 2018
    Assignee: General Mills, Inc.
    Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
  • Patent number: 9888700
    Abstract: Process for manufacturing a spreadable edible emulsion, the emulsion comprising oil, water and a micronized fat powder, wherein during processing the oil with the fat powder with a minor amount of water is stored for a period of from 8 hours to 7 days prior to further processing.
    Type: Grant
    Filed: September 24, 2013
    Date of Patent: February 13, 2018
    Assignee: Unilever BCS US, Inc.
    Inventors: Cornelis Johannes Kroon, Ronald Peter Potman, Irene Erica Smit-Kingma
  • Patent number: 9795151
    Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
    Type: Grant
    Filed: July 10, 2014
    Date of Patent: October 24, 2017
    Assignee: General Mills, Inc.
    Inventors: Michael A. Staeger, Jennifer E. Folstad, Jeffrey F. Enz, Karen Marie Mandl Garrity, Eric A. Olson, Jon Duke Seibold
  • Patent number: 9747625
    Abstract: A device and method for allowing the custom mixing of liquid and dry enhancers with pet food kibbles comprising a tumbler into which the kibbles are placed; a means for adding a pre-determined amount of liquid/dry enhancers to the kibbles; a means for mixing the enhancers with the kibbles; and a means for feeding the enhanced kibbles into packages.
    Type: Grant
    Filed: April 16, 2014
    Date of Patent: August 29, 2017
    Inventor: Dean Travis
  • Patent number: 9743680
    Abstract: Oil-in-water microemulsions which can be used to incorporate lipophilic water-insoluble materials, such as beta-carotene, into food and beverage compositions are disclosed. The microemulsions utilize a ternary food grade emulsifier system which incorporates a low HLB emulsifier, a medium HLB emulsifier, and a high HLB emulsifier. The microemulsions of the present invention allow for the incorporating of water-insoluble materials in an effective and easy-to-process manner while providing formulational flexibility and without significantly affecting the taste of the underlying food or beverage product. Food and beverage products including the microemulsions are also disclosed. Finally, the method of preparing the microemulsions is described. The invention also encompasses water-in-oil microemulsions for use in incorporating water-soluble materials into food and beverage products. Finally, the invention encompasses concentrate compositions used for making those microemulsions.
    Type: Grant
    Filed: October 6, 2006
    Date of Patent: August 29, 2017
    Assignee: WILD Flavors, Inc.
    Inventor: Ratjika Chanamai
  • Patent number: 9737608
    Abstract: A composition of phytoglycogen nanoparticles purified from a phytoglycogen-containing plant material is provided. The composition of phytoglycogen nanoparticles is monodisperse. A method of isolating the composition from phytoglycogen-containing plant materials is provided that includes steps of microfiltration and ultrafiltration, but avoids the use of chemical, enzymatic or thermo treatments that degrade the phytoglycogen material.
    Type: Grant
    Filed: April 25, 2014
    Date of Patent: August 22, 2017
    Assignee: MIREXUS BIOTECHNOLOGIES INC.
    Inventors: Anton Korenevski, Erzsebet Papp-Szabo, John Robert Dutcher, Oleg Stukalov
  • Patent number: 9462820
    Abstract: The present invention provides a sesame-containing acidic emulsified liquid seasoning capable of sufficiently giving a roasted sesame flavor even after storage. The sesame-containing acidic emulsified liquid seasoning according to the present invention comprises ground roasted sesame, gum substance, egg yolk and edible oil and has a viscosity of 0.1 to 5 Pa·s and a total light transmittance, which is determined by measuring the turbidity of the sesame-containing acidic emulsified liquid seasoning using integrating sphere-type electrophotometry, of 1.5 to 10%.
    Type: Grant
    Filed: November 24, 2010
    Date of Patent: October 11, 2016
    Assignee: Kewpie Corporation
    Inventor: Asami Tadaki
  • Patent number: 9400509
    Abstract: A hydronic system for heating and/or cooling fluid feed additives passing through a delivery line is disclosed. The system includes a hydronic heating system which will heat fluid passing through a closed loop radiant line which is closely positioned adjacent a portion of the delivery line extending between the fluid delivery system and the target destination. The system also includes a cooling system which will cool the fluid circulating through the radiant line to cool the delivery line and the fluid feed additive therein. The system of this invention prevents the fluid feed additive from freezing during the cold months and cools the same during warm months.
    Type: Grant
    Filed: January 28, 2010
    Date of Patent: July 26, 2016
    Inventor: James B. Watson
  • Patent number: 9387171
    Abstract: The present invention is directed to compositions comprising physiologically active phenolic compounds and methods for making and using the same. In particular embodiments, the compositions described herein include suspension formulations including a physiologically active phenolic compound provided as a nanoparticulate material and dispersed within an edible lipid.
    Type: Grant
    Filed: June 15, 2015
    Date of Patent: July 12, 2016
    Assignee: Humanetics Corporation
    Inventors: David C. Egberg, Michael D. Kaytor, John C. Dykstra
  • Patent number: 9271517
    Abstract: The present invention relates to a feed supplement and a feed containing this feed supplement, comprising 1) a homotrimer, heterotrimer, homotetramer and/or heterotetramer of a carbohydrate component selected from the group consisting of a pentose saccharide, a hexose saccharide, glucuronic and galacturonic acid, and 2) a medium-chain fatty acid (MCFA), selected from the group consisting of caproic acid (C6), caprylic (C8), capric (C10) and lauric acid (C12). The invention also refers to the use of the feed supplement or feed in order to improve the efficiency of animal production, such as weight gain, feed conversion, nutritive value, health and wellbeing through the selective elimination of enteropathogens.
    Type: Grant
    Filed: April 14, 2011
    Date of Patent: March 1, 2016
    Assignee: NUTRITION SCIENCES NV/SA
    Inventors: Geert Bruggeman, Katrien Deschepper
  • Patent number: 9254264
    Abstract: The present invention provides structured surfactant systems comprising water and from 0 to saturation of sugar, together with sufficient surfactant to form a structure capable of suspending solids, wherein the surfactant comprises a mixture of: (i) a major portion of at least one sugar ester and/or a triterpenoid glycoside (saponin) having an HLB greater than 10; and (ii) a minor portion of at least one fatty acid and/or lecithin. The invention further provides pharmaceutical compositions comprising a structured surfactant system of the invention and a pharmaceutical or veterinary active ingredient.
    Type: Grant
    Filed: February 6, 2009
    Date of Patent: February 9, 2016
    Assignee: BIOSUSPENSIONS LIMITED
    Inventor: John Hawkins
  • Publication number: 20150140197
    Abstract: Process for manufacturing edible fat continuous emulsions comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, said process comprising the steps of: a. providing a water-phase; b. providing liquid oil; c. providing fat powder comprising hardstock fat; d. providing hardstock fat in liquid form; e. mixing fat powder comprising hardstock fat, hardstock fat in liquid form and liquid oil to provide an oil-slurry; f. mixing the oil-slurry provided at step ‘e’ with the water-phase to provide a water-in-oil emulsion, wherein the fat powder is not subjected to temperatures at which a substantial part of the fat powder melts. An edible fat continuous emulsion comprising 10 to 85 wt. % of a dispersed water-phase and 15 to 90 wt. % of total fat, comprising at least 2 wt. %, based on the weight of total fat, of a first hardstock fat with the following solid fat profile: N20 from 65 to 95; N35 from 25 to 55; and further comprising at least 2 wt.
    Type: Application
    Filed: April 22, 2013
    Publication date: May 21, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Rudi den Adel, Georg Christian Dol, Ronald Peter Potman, Irene Erica Smit-Kingma
  • Patent number: 9034389
    Abstract: An emulsion is provided including: an oil component and a water component, the oil component including: fish oil triglycerides in an amount of about 60% to about 90% based on the weight of the oil component; wherein the fish oil triglycerides include omega-3 fatty acids, expressed as triglycerides, in an amount of at least 60%, based on the total weight of the fatty acids of the fish oil triglycerides; wherein the fish oil triglycerides include a total amount of EPA and DHA, expressed as triglycerides, of at least 45%, based on the total weight of the fatty acids of the fish oil triglycerides; and, at least one medium-chain triglyceride, wherein a total amount of the at least one medium-chain triglyceride is from about 10% to about 40% based on the weight of the oil component.
    Type: Grant
    Filed: March 11, 2010
    Date of Patent: May 19, 2015
    Assignee: STABLE SOLUTIONS LLC
    Inventor: David F. Driscoll
  • Publication number: 20150125498
    Abstract: The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations.
    Type: Application
    Filed: December 15, 2011
    Publication date: May 7, 2015
    Applicant: SPEXIMO AB
    Inventor: Johan Timgren
  • Publication number: 20150118384
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: December 29, 2014
    Publication date: April 30, 2015
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Sandra Petronella BARENDSE, Eckhard Floter, Wim Theodorus HOGERVORST, Dirk Simon Hendriks VAN HORSEN, Hindrik HUIZINGA, Gijsbert Michiel Peter van KEMPEN
  • Publication number: 20150118383
    Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Application
    Filed: December 24, 2014
    Publication date: April 30, 2015
    Applicant: CONOPCO INC., D/B/A UNILEVER
    Inventors: Cornelia Sophia Maartje van den BERG, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
  • Publication number: 20150110924
    Abstract: Provided are compositions that contain a modified food starch and one or more non-polar compounds. In some instances, the compositions contain a water-soluble derivative of vitamin E mixture, containing relatively high concentrations of dimer forms of the PEG-derivative of vitamin E. Compositions include concentrates, dilution compositions and compositions for direct consumption. Methods for preparing the compositions also are provided.
    Type: Application
    Filed: August 1, 2014
    Publication date: April 23, 2015
    Inventor: Philip J. Bromley
  • Publication number: 20150099053
    Abstract: The object of the present invention is to produce a masticable food, composed of an oil-in-water-type emulsion gel which has a shape-retaining property and an oil-holding property before mastication and from which oil and fat oozes during mastication to make swallowing smooth, by using any oil and fat. An oil-in-water-type emulsion gel food containing oil droplets having a particle diameter of 50-800 ?m is used. Preferably, the oil and fat is vegetable oil or fish oil, the food is a heat-sterilized food, and the gel is a soybean protein gel crosslinked by a protein corsslinking enzyme.
    Type: Application
    Filed: April 30, 2013
    Publication date: April 9, 2015
    Inventors: Hirofumi Kugitani, Takayasu Motoyama, Chiaki Miyazaki, Ryuji Yoshida, Shin Nakatani, Masahiko Samoto
  • Patent number: 8993035
    Abstract: The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt % saturated fatty acid (calculated on total fat) and less than 1 wt % trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention.
    Type: Grant
    Filed: November 24, 2011
    Date of Patent: March 31, 2015
    Assignee: Conopco, Inc.
    Inventor: Teunis de Man
  • Publication number: 20150089692
    Abstract: The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.
    Type: Application
    Filed: December 1, 2014
    Publication date: March 26, 2015
    Inventors: Daniel VERKOEIJEN, Kristian ZUUR, Hendrik Louis BIJL
  • Patent number: 8986771
    Abstract: A dendritic emulsifier for forming an oil-in-water emulsion includes an anhydride-modified phytoglycogen or glycogen-type material. A method of preparing an oil-in-water emulsion includes: (a) combining oil, water, and a dendritic emulsifier; and (b) mixing a combination of the oil, water, and dendritic emulsifier. A method of preparing a dendritic emulsifier includes reacting an anhydride with a phytoglycogen or glycogen-type material in solution, thereby forming an anhydride-modified phytoglycogen or glycogen-type material.
    Type: Grant
    Filed: November 17, 2010
    Date of Patent: March 24, 2015
    Assignee: Purdue Research Institute Foundation
    Inventor: Yuan Yao
  • Publication number: 20150050412
    Abstract: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.
    Type: Application
    Filed: March 22, 2013
    Publication date: February 19, 2015
    Inventors: Braden J. Erickson, Alan A. Oppenheimer, Jon Duke Seibold, Wenyi Wang
  • Publication number: 20150044329
    Abstract: The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 12, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Jaimy Chantal von Harras, Eckhard Flöter
  • Patent number: 8940355
    Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: September 2, 2011
    Date of Patent: January 27, 2015
    Assignee: Conopco, Inc.
    Inventors: Cornelia Sophia M van den Berg, Eckhard Floter, Gerrit Jan W Goudappel, Johannes Jozef M Janssen, Xavier Yves Lauteslager, Gautam Satyamurthy Nivarthy, Frank Emile Wubbolts
  • Patent number: 8936823
    Abstract: The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.
    Type: Grant
    Filed: September 26, 2011
    Date of Patent: January 20, 2015
    Assignee: Conopco, Inc.
    Inventors: Arjen Bot, Jan Alders Wieringa
  • Publication number: 20150018435
    Abstract: The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.
    Type: Application
    Filed: September 24, 2014
    Publication date: January 15, 2015
    Inventors: Jaouad FICHTALI, Neil Francis LEININGER, Jesus Ruben ABRIL, Naseer AHMED, S. P. Janaka Namal SENANAYAKE
  • Patent number: 8927045
    Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: January 6, 2015
    Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
  • Patent number: 8920862
    Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.
    Type: Grant
    Filed: June 22, 2009
    Date of Patent: December 30, 2014
    Assignee: Nestec SA
    Inventors: Laurent Sagalowicz, Tomas Davidek, Florian Viton, Haiqing Yu, Martin Leser
  • Publication number: 20140370154
    Abstract: The present invention provides an emulsion composition that ensures excellent emulsion stability and excellent solubility in water, as well as excellent transparency and storage stability of a solution prepared by adding the emulsion composition to water. The present invention also provides an aqueous composition, in particular, a solution aqueous composition (aqueous liquid composition), preferably food or a beverage, containing the emulsion composition. The emulsion composition is an emulsion composition prepared by emulsifying an oil phase component and an aqueous phase component using gum ghatti, wherein the emulsion composition comprises gum ghatti in a proportion of more than 25 parts by weight based on 100 parts by weight, i.e., the total amount, of the oil phase component; and the gum ghatti has a viscosity of 50 to 3000 mPa·s, which is measured by preparing a 15 wt % aqueous solution of the gum ghatti and measuring its viscosity for 1 minute at 20° C. and 30 rpm using a Brookfield viscometer.
    Type: Application
    Filed: April 23, 2012
    Publication date: December 18, 2014
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Makoto Sakata, Masayuki Nishino, Tomohiro Nakao, Kanako Miyamoto
  • Publication number: 20140363477
    Abstract: The present invention relates to a vegan emulsion, in particular a food emulsion and/or a cosmetics emulsion. The emulsion according to the invention is a multiple emulsion in which at least 90% of the emulsion droplets of the multiple emulsion have a diameter of 2-10 ?m, preferably 4-8 ?m.
    Type: Application
    Filed: November 15, 2012
    Publication date: December 11, 2014
    Applicant: PLANATURO GmbH & CO. KG
    Inventor: Jürgen Starck
  • Publication number: 20140356512
    Abstract: Disclosed is a mixing apparatus which is characterized by a specific range of cavity diameters in combination with a specific range for the size of the inner element (i.e. the maximum diameter, typically of the rotor). Said mixing apparatus provides good shear and distributive mixing with low energy dissipation (i.e. low temperature increase of the mixture due to the mixing process) and allows the manufacture of edible dispersions at a wide range of mixture throughput levels. Also disclosed is a process using said mixing apparatus for the manufacture of edible dispersions.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Inventors: Shailendra Gupta, Johannes Jozef M. Janssen, Krysztof Piela
  • Publication number: 20140356507
    Abstract: Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.
    Type: Application
    Filed: November 2, 2012
    Publication date: December 4, 2014
    Applicant: HAMPTON CREEK FOODS
    Inventors: Joshua Tetrick, Johannes Jendrikus Antonius Boot, Christopher Michael Jones, Megan Alexander Clements, Morgan Ann Oliveira, Lorenzo Albanello
  • Publication number: 20140341981
    Abstract: Disclosed are methods of preparing stable O/W emulsions by silicic acid complexation of micron-sized oil droplets, and stable emulsions prepared by silicic acid complexation. Compositions and products comprising the emulsions are also disclosed. Emulsions may be stable over an extended period of time at room temperature.
    Type: Application
    Filed: May 17, 2013
    Publication date: November 20, 2014
    Inventors: Vance BERGERON, Jean-Thierry SIMONNET, Florence LEVY, Aurélie LAFUMA, Stephane SANTUCCI
  • Publication number: 20140342080
    Abstract: The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system; b. providing fat powder comprising structuring fat; c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil; •wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, •and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising •at most 45 wt. % of a fat phase, and •at most 25 wt.
    Type: Application
    Filed: August 27, 2012
    Publication date: November 20, 2014
    Inventors: Georg Christian Dol, Abraham Leenhouts, Ronald Peter Potman, Farley Tio
  • Publication number: 20140341954
    Abstract: Disclosed are methods of preparing stable O/W emulsions by particle adsorption via electrostatic interaction, and stable emulsions prepared by particle adsorption via electrostatic interaction. Compositions and products comprising the emulsions are also disclosed. Emulsions may be stable over an extended period of time at room temperature.
    Type: Application
    Filed: May 17, 2013
    Publication date: November 20, 2014
    Inventors: Vance BERGERON, Jean-Thierry SIMONNET, Florence LEVY, Aurelie LAFUMA, Stephane SANTUCCI
  • Patent number: 8883241
    Abstract: The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol. % of oil droplets having a diameter of less than 20 ?m; wherein the emulsion has an elastic modulus G? at 20° C. of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt. % of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt.
    Type: Grant
    Filed: December 6, 2011
    Date of Patent: November 11, 2014
    Assignee: Conopco, Inc.
    Inventors: Jadwiga Malgorzata Bialek, Jacob Nijsse, Sabrina Silva Paes, Robert Vreeker
  • Publication number: 20140328928
    Abstract: An aqueous suspension of a hydrophobic nutrient is disclosed. In particular, the nutrient, in ester form, is combined with a selected dispersion aid and a dispersion agent(s), and then dispersed in an aqueous medium to form the suspension.
    Type: Application
    Filed: July 22, 2014
    Publication date: November 6, 2014
    Inventors: Christopher J. Milley, Scott E. Peters
  • Publication number: 20140322428
    Abstract: A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.
    Type: Application
    Filed: May 23, 2014
    Publication date: October 30, 2014
    Applicant: LEADING EDGE INNOVATIONS, LLC
    Inventors: James Michael WILMOTT, Michael Alan ROSS
  • Publication number: 20140322420
    Abstract: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
    Type: Application
    Filed: July 10, 2014
    Publication date: October 30, 2014
    Inventors: Michael A. STAEGER, Jennifer E. FOLSTAD, Jeffrey F. ENZ, Karen MANDL, Eric A. OLSON, Jon Duke Seibold
  • Publication number: 20140314940
    Abstract: Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition.
    Type: Application
    Filed: April 7, 2014
    Publication date: October 23, 2014
    Inventors: Pui Yeu Phoon, Maria Fernanda San Martin-Gonzalez, Narsimhan Ganesan
  • Publication number: 20140308426
    Abstract: [Problem] The purpose of the present invention is to provide a natural polymeric emulsifier improved in so-called “emulsifying power”, said natural polymeric emulsifier being capable of forming, even by the addition thereof in a small amount, an oil-in-water emulsion which has a small emulsified particle diameter and a uniform particle size distribution and which rarely suffers from the aggregation or coalescence of emulsified particles even when has undergone heating, long-term storage, aging or the like. [Solution] The purpose can be achieved by using water-soluble soybean polysaccharides which have a methyl ester content of 30% or below relative to the uronic acids and an acetate content of 1 wt % or higher in terms of free acetic acid and relative to the water-soluble soybean polysaccharides.
    Type: Application
    Filed: October 18, 2012
    Publication date: October 16, 2014
    Applicant: Fuji Oil Company Limited
    Inventors: Yasuhiko Yoshida, Minami Sato, Akihiro Nakamura
  • Publication number: 20140302220
    Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.
    Type: Application
    Filed: November 7, 2012
    Publication date: October 9, 2014
    Inventors: Joselio Batista Vieira, Jwanro Husson, Bettina Wolf, Joanne Gould
  • Publication number: 20140295034
    Abstract: The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.
    Type: Application
    Filed: August 16, 2012
    Publication date: October 2, 2014
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Fabienne Bousselet-Kilger, Guenther Boguth
  • Publication number: 20140295046
    Abstract: The present invention to stable carotenoid emulsions, which—when used in a liquid formulation (especially a beverage, such as a soft drink)—allows to obtain transparent formulation (even after pasteurization).
    Type: Application
    Filed: August 10, 2012
    Publication date: October 2, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Gabriela Badolato Bönisch, Hansjoerg Grass
  • Patent number: 8846126
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Grant
    Filed: May 13, 2011
    Date of Patent: September 30, 2014
    Assignee: Archer Daniels Midland Company
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Patent number: 8846604
    Abstract: The invention provides lipid compositions comprising phospholipids having a high docosahexaenoic acid (DHA) content, which compositions are preferably extracted from natural sources. The lipid compositions are excellent sources of highly bioavailable DHA and they can be used in oral delivery vehicles, dietary supplements, functional foods, and the like.
    Type: Grant
    Filed: August 31, 2012
    Date of Patent: September 30, 2014
    Assignee: Artic Nutrition AS
    Inventors: Hogne Hallaraker, Jan Remmereit, Alvin Berger
  • Publication number: 20140287128
    Abstract: Provided is a low-calorie, low-cholesterol emulsified liquid seasoning in which syneresis, separation, and setting are suppressed. The emulsified liquid seasoning includes a crosslinked starch, an octenyl succinate-treated starch, and a polysaccharide thickener. The emulsified liquid seasoning may contain, in terms of the total amount of emulsified liquid seasoning, 0.3 to 2.2 mass % of the crosslinked starch, 0.5 to 2.5 mass % of the octenyl succinate-treated starch, and 0.2 to 0.6 mass % of the polysaccharide thickener.
    Type: Application
    Filed: June 4, 2014
    Publication date: September 25, 2014
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Yasunobu Saito, Keita Ikegame
  • Publication number: 20140248392
    Abstract: The present invention provides an oil containing edible product that is capable of increasing the bioavailability of one or more oil soluble micronutrients that are comprised in vegetables or fruit. One aspect of the invention relates to the use of a glyceride component for increasing the bioavailability of one or more micronutrients that are comprised in a vegetable or a fruit, said use comprising consuming an edible product containing at least 4 wt. % of said glyceride component within 30 minutes of consuming said vegetable or fruit, said glyceride component consisting of: •76-97 wt. % triglycerides; •0-8 wt. % diglycerides; •3-16 wt. % monoglycerides; and wherein the weight ratio diglycerides:monoglycerides is less than 1:2. Another aspect of the invention relates to an edible product that comprises 4-90 wt. % of the aforementioned glyceride component and 10-96 wt % of other components, wherein the glyceride component has a solid fat content at 10° C.
    Type: Application
    Filed: October 11, 2012
    Publication date: September 4, 2014
    Applicant: CONOPCO, INC. D/B/A UNILEVER
    Inventors: Elisabeth Cornelia Maria Bouwens, Leonardus Marcus Flendrig, Wim van Nielen
  • Publication number: 20140242250
    Abstract: The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing (a) a continuous fat phase (b) a dispersed aqueous phase, wherein the spread comprises (i) triglycerides in an amount of less than 41 wt % based on the foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
    Type: Application
    Filed: June 8, 2012
    Publication date: August 28, 2014
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Paul Wassell, Mark Farmer, Stuart Andrew Warner, Allan Torben Bech, Niall W.G Young, Graham Bonwick, Christopher Smith